We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site. Close
We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Few things are as comforting as a delicious pasta bake, oozing with melted cheese. Try this veggie version that's packed with all of your favourite flavours of classic mac and cheese, but with an extra kick of cayenne-spiced kale and punchy English mustard. Throw together in under 1 hour for an easy midweek dinner, or prep ahead and freeze until ready to bake. See method
of the reference intake Carbohydrate 49.7g Protein 24.4g Fibre 6g
Get ahead: Make up to the end of step 4, then freeze. To reheat, defrost overnight in the fridge, then continue from step 5.
See more Budget recipes
Before you comment please read our community guidelines.